Roasted Berries and Peach Dump Cake
This easy dump cake is made with minimal ingredients and is a classic dessert and the perfect recipe for a potluck. It is bursting with fruity and buttery goodness.
Servings: 12 servings
Roasted Berries and Peaches:
- 12 ounces blueberries fresh or frozen
- 12 ounces blackberries fresh or frozen
- 3/4 cup granulated sugar divided
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 peaches sliced
- 1 cup water
- 1 (18-ounce )box white cake mix
- 1 cup Land O Lakes® Butter with Canola Oil
- Whipped cream or vanilla ice cream for serving
Preheat oven to 450 degrees F.
Place blueberries and blackberries in a medium baking dish and toss with ½ cup sugar, vanilla, and cinnamon.
Place peaches in a small baking dish and toss with 1/4 cup sugar.
Place baking dishes in oven and roast for 20 minutes.
Stir 1 cup of water into berries.
Refrigerate roasted fruit overnight or cool to room temperature before using for cake.
Preheat oven to 350 degrees F.
Dump the roasted berries and peaches into a 9- by 13-inch baking dish or 12-inch cast-iron skillet. Sprinkle the cake mix over the top of the fruit. Spoon the butter with canola oil into tablespoons and distribute evenly over the surface of the cake mix.
Bake for 50 minutes to 1 hour until bubbly.
Broil for 1 to 3 minutes until golden brown.
Serve warm with whipped cream or vanilla ice cream.
Nutrition facts do not include whipping cream.
You can use nectarines instead of peaches.
Serving: 1piece | Calories: 224kcal | Carbohydrates: 22g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 137mg | Potassium: 120mg | Fiber: 3g | Sugar: 19g | Vitamin A: 630IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 1mg